Monday, November 10, 2014

Old Fashioned Beef Stew

When the weather gets chilly, I crave a big bowl of piping hot beef stew.  What's more comforting (and filling) than that?  Tender beef, vegetables, and a thick, delicious gravy all in one pot!  I'm in!  The only thing that could make it better is adding a big chunk of crusty French bread for dunking!  (I'm getting hungry just writing about it!)

Here's the recipe:


2 lbs beef stew meat (or cut up a chuck roast into chunks)
1 can (15 oz) stewed tomatoes
1 can (10.5 oz) beef broth
2 cups water
1 TBS Worcestershire sauce
1 onion, chopped
3 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, sliced
4 red potatoes, quarted
Cajun seasoning
Salt and pepper
Chopped fresh parsley

In a large pot, heat a little oil (3 TBS or so) over medium high heat.  Toss the stew meat in flour that has been seasoned with Cajun seasoning.  Dust off excess flour.

Brown the beef in batches (don't over crowd the pot or the meat will steam instead of brown).  Once browned on all sides, remove the beef to a plate and set aside.

With the pot still hot, add broth and scrape the bits off the bottom of the pot.

Add the tomatoes, Worcestershire sauce and water.  Return the beef to the pot (including any juices on the plate).  Add onion, garlic and celery.  Season with salt and pepper.  Bring to a boil.  Then, reduce heat, cover and simmer on low heat for 1 hour.

Add carrots and potatoes.  Simmer uncovered for 30 minutes more, until potatoes and carrots are tender and stew has thickened.  Garnish with chopped fresh parsley.

There you have it, delicious, old fashioned comfort food.  Perfect for this chilly time of year.  Warms your belly and your soul.

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